Save My neighbor brought over a bowl of this soup during a rainstorm last March, and I ate it standing at the counter, steam fogging my glasses. She said it was based on that Marry Me Chicken everyone makes, but she turned it into soup because her kids refused anything without noodles. I texted her an hour later asking for the recipe, and she laughed and said she'd made it up on the spot. That's how I learned sometimes the best meals come from winging it with what you love.
I made this for my sister after she had her second baby, and she called me crying because it was the first real meal she'd had time to enjoy in weeks. She sat at her kitchen table with the bowl in both hands, quiet for a few minutes, and then said it tasted like someone cared. I've made it a dozen times since then, and I always think about that moment when I stir in the cream at the end.
Ingredients
- Boneless, skinless chicken breasts: Searing them first locks in flavor and gives the broth a richer base, even though they finish cooking in the liquid.
- Olive oil: Just enough to get a golden crust on the chicken without making the soup greasy.
- Yellow onion: I always dice mine small so it melts into the background and sweetens the broth as it simmers.
- Garlic cloves: Freshly minced makes all the difference, it blooms in the pot and fills the whole kitchen with warmth.
- Carrots and celery: These two give the soup body and a subtle vegetal sweetness that balances the cream.
- Sun-dried tomatoes in oil: The secret ingredient, they add tangy depth and a little chewiness that makes every spoonful interesting.
- Low-sodium chicken broth: Using low-sodium lets you control the saltiness, especially once the Parmesan goes in.
- Heavy cream: This is what makes the soup feel luxurious without turning it into a chowder.
- Parmesan cheese: Freshly grated melts smoothly and adds a nutty, salty finish that ties everything together.
- Ditalini pasta: Little tubes that catch the broth and make every bite feel complete, but any small pasta works if that's what you have.
- Dried oregano and thyme: I keep these in my pantry year-round because they bring that cozy, Italian-ish warmth without needing fresh herbs.
- Red pepper flakes: Optional, but a pinch gives the soup a gentle kick that wakes up your taste buds.
- Bay leaf: One leaf simmering in the pot adds a subtle earthiness you won't notice until it's missing.
- Fresh basil: A handful torn on top right before serving makes the soup feel bright and just-made.
Instructions
- Sear the chicken:
- Season the chicken breasts with salt and pepper, then sear them in hot olive oil until golden on both sides, about 3 to 4 minutes per side. They don't need to be cooked through yet, just enough to build flavor and color before they go back in the pot.
- Sauté the vegetables:
- Toss in the onion, carrots, and celery, stirring them around in the same pot until they soften and start to smell sweet, about 4 to 5 minutes. Add the garlic and cook for one more minute, just until it gets fragrant and you can smell it from across the room.
- Add the tomatoes and spices:
- Stir in the sun-dried tomatoes, oregano, thyme, and red pepper flakes if you're using them. Let everything cook together for a minute so the flavors start to blend and the kitchen smells like an Italian grandmother's house.
- Build the broth:
- Pour in the chicken broth and water, drop in the bay leaf, and nestle the seared chicken breasts back into the pot. Bring it all to a gentle boil, then lower the heat and let it simmer uncovered for 15 to 20 minutes until the chicken is cooked through and the vegetables are tender.
- Shred the chicken:
- Pull the chicken breasts out of the pot and shred them with two forks on a cutting board. Return the shredded chicken to the soup and stir it in so every spoonful has some.
- Cook the pasta:
- Add the ditalini pasta directly into the soup and let it cook for 8 to 10 minutes, stirring occasionally, until it's al dente. The pasta will soak up some of the broth and thicken the soup just a little.
- Finish with cream and cheese:
- Lower the heat to a gentle simmer, fish out the bay leaf, and stir in the heavy cream and Parmesan until everything is smooth and creamy. Taste it and add more salt or pepper if it needs it, then ladle it into bowls and top with fresh basil.
Save The first time I served this, my husband looked up from his bowl and said, this is dangerous. I thought he meant it was too rich, but he just meant he couldn't stop eating it. Now it's what I make when someone needs comfort or when I want the house to smell like everything is going to be okay.
How to Store and Reheat
Let the soup cool completely before transferring it to an airtight container, and it'll keep in the fridge for up to four days. When you reheat it on the stove, add a little extra broth or water because the pasta soaks up liquid as it sits. I've also frozen it in individual portions, and while the texture of the pasta softens a bit, the flavor stays just as good.
Substitutions and Variations
If you want to speed things up, swap the raw chicken for shredded rotisserie chicken and add it near the end with the cream. You can use any small pasta shape you have, orzo and stelline both work beautifully. For a lighter version, replace the heavy cream with half-and-half or even whole milk, though it won't be quite as luscious. I've also stirred in a handful of fresh spinach right before serving for color and a little extra nutrition.
What to Serve With It
This soup is hearty enough to stand on its own, but I always serve it with crusty bread for dipping into the creamy broth. A simple green salad with lemon vinaigrette balances the richness, and a glass of chilled Pinot Grigio makes it feel like a real occasion.
- Warm sourdough or ciabatta, torn into chunks
- Arugula salad with shaved Parmesan and olive oil
- Garlic knots or cheesy breadsticks if you're feeding a crowd
Save This soup has become my go-to for nights when I need something that feels like a hug in a bowl. I hope it finds a place in your kitchen the way it has in mine.
Recipe Help
- → What type of pasta works best in this dish?
Small shapes like ditalini pasta are ideal as they cook evenly and hold the creamy broth well.
- → Can I substitute fresh tomatoes instead of sun-dried?
Fresh tomatoes can be used but will yield a milder, less intense tomato flavor compared to sun-dried ones.
- → How should I prepare the chicken to maintain tenderness?
Sear the chicken briefly to seal in juices, then simmer gently to cook through without drying out.
- → Is there a way to add more greens to this dish?
Adding fresh spinach or kale towards the end of cooking integrates extra nutrients and color without overpowering flavors.
- → What herbs complement the flavors best?
Dried oregano and thyme create a balanced herbal backdrop, while fresh basil used as a garnish offers a bright finish.
- → Can this be prepared in advance?
Yes, flavors deepen when rested; reheat gently to preserve creaminess and prevent curdling.